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Articles 1 - 7 of 7
Full-Text Articles in Food Processing
The Use Of Inorganic And Organic Acids As Short Duration Antimicrobial Dips On Mitigating Pathogens Present On Commercial Chicken During Peri-Harvest, Dana Kristen Dittoe
The Use Of Inorganic And Organic Acids As Short Duration Antimicrobial Dips On Mitigating Pathogens Present On Commercial Chicken During Peri-Harvest, Dana Kristen Dittoe
Graduate Theses and Dissertations
With poultry being the most consumed meat in the United States, poultry processors must provide consumers with safe, wholesome products. As a consequence, poultry processors are faced with the challenge of reducing the presence of foodborne pathogens such as Salmonella spp. and Campylobacter jejuni among raw poultry products. Though multi-hurdle approaches using antimicrobials are placed throughout processing to reduce these pathogens, Salmonella and C. jejuni still persist among raw poultry. Thus, it was the objective of the current dissertation to investigate various antimicrobials, organic and inorganic acids, as short duration dips and sprays as means to reduce common pathogens (Salmonella, …
Microbiota Characterization Of Poultry Processing Systems And Associated Microbiological Sampling Materials Collected At Commercial Processing Facilities, Jennifer A. Wages
Microbiota Characterization Of Poultry Processing Systems And Associated Microbiological Sampling Materials Collected At Commercial Processing Facilities, Jennifer A. Wages
Graduate Theses and Dissertations
The poultry industry and associated regulatory bodies use whole bird carcass (WBC) rinsates to evaluate different stages of broiler processing systems for the prevalence of food-borne pathogens, including Salmonella spp. and Campylobacter spp. Within industry and research groups, the same sample collections are enumerated to determine E. coli, Enterobacteriaceae (EB), and Aerobic Plate Count (APC) microorganisms. Analysis of these indicator microorganisms provides numerical data that can be used to demonstrate the effects of specific process control steps where low occurrences of target pathogens hinder the exclusive use of prevalence data. With the utilization of next generation sequencing (NGS), including analysis …
Effects Of 50:50 Proportion Bull:Cow Blend Levels And Incorporation Of Finely Textured Beef On The Color Of Precooked Ground Beef Patties, Colton Allen Althaber
Effects Of 50:50 Proportion Bull:Cow Blend Levels And Incorporation Of Finely Textured Beef On The Color Of Precooked Ground Beef Patties, Colton Allen Althaber
Graduate Theses and Dissertations
Variation in internal cooked color of ground beef is an economic concern for the ground beef market. Persistent pink color in hamburger patties can lead consumers to the perception of an undercooked product. Therefore, the objective of this study was to characterize the effects of bull:cow blend proportions, with or without finely textured beef (FTB), and cookery method on internal color of precooked ground beef patties. Batches (9.1 kg) of 85% lean ground beef were manufactured with 0, 33, 67, or 100% 50:50 bull:cow blend (remainder of lean was 100, 67, 33, or 0% Select-grade knuckles, respectively) mixed with 2 …
Efficacy Of Natural Compounds With Novel Carrier Systems For Controlling Campylobacter Jejuni In Post-Harvest Poultry, Sandip Shrestha
Efficacy Of Natural Compounds With Novel Carrier Systems For Controlling Campylobacter Jejuni In Post-Harvest Poultry, Sandip Shrestha
Graduate Theses and Dissertations
Campylobacter jejuni, a leading cause of bacterial gastroenteritis worldwide, is strongly associated with the consumption and/or mishandling of raw contaminated poultry products. Thus, interventions aiming to reduce C. jejuni counts on poultry products could greatly reduce the incidence of human campylobacteriosis. In the first study, the efficacy of a generally recongnized as safe (GRAS) compound, carvacrol (CR; derived from oregano oil), as an antimicrobial wash treatment to reduce C. jejuni on chicken skin was evaluated. Three delivery systems of CR: suspension, emulsion and nanoemulsion were used. C. jejuni counts were reduced up to 4 log10 cfu/sample by 2% dose of …
Electrostatic Atomization Of Antimicrobial Treatments On Ground Beef Processing, Instrumental Color, Sensory Color, Taste And Aroma Characteristics, Jorge Abraham Marcos
Electrostatic Atomization Of Antimicrobial Treatments On Ground Beef Processing, Instrumental Color, Sensory Color, Taste And Aroma Characteristics, Jorge Abraham Marcos
Graduate Theses and Dissertations
The general objectives of this research were to evaluate the interaction effects of sixteen different antimicrobial treatments throughout seven days of display on physical, chemical and sensory characteristics of ground beef patties, when compared to an un-treated control. Antimicrobial treatments included: fumaric acid, malic acid, octanoic acid, decanoic acid, sodium propionate, propionic acid solution, potassium lactate/diacetate blend, sodium benzoate, hexanoic acid, pyruvic acid, levulinic acid, lactic acid/ citric acid blend, sodium diacetate, lemon juice and acetic acid. Prior to grinding, beef trimmings (80/20) were electrostatically sprayed with antimicrobial treatment solutions. Ground beef was processed into meat patties and sampled for …
Effect Of Limit-Fed Co-Product Feedstuffs On Production, Digestion, Fermentation And Rumen Function In Beef Cattle, William Brandon Smith
Effect Of Limit-Fed Co-Product Feedstuffs On Production, Digestion, Fermentation And Rumen Function In Beef Cattle, William Brandon Smith
Graduate Theses and Dissertations
In terms of energy density, the cost of shipping hay is often not justified in yr where adverse conditions limit available forage. Our objective was to determine if co-product feedstuffs could be used to meet the energy demands for cows in late pregnancy. Eighty-six crossbred cows (527 ± 0.8 kg BW) in late gestation were stratified by BW, BCS and age and allocated randomly to 1 of 6 groups held on 2-ha dormant bermudagrass pastures for 68 d. Three groups were offered bermudagrass hay ad libitum (HAY) and three groups were offered 6.4 kg of soybean hulls (LSH) daily and …
The Color And Consistency Of Steaks And Ground Beef Produced From Mature Bulls, Jace Joseph Hollenbeck
The Color And Consistency Of Steaks And Ground Beef Produced From Mature Bulls, Jace Joseph Hollenbeck
Graduate Theses and Dissertations
Two experiments were conducted to compare the color and cooked attributes of steaks and ground beef produced from mature bulls. Beef from mature bulls was used to test the effects of lactic acid (LA) enhancement solution pH (2.5, 3.0, or 3.5; B25, B30, B35, respectively) on fresh (5 d of display) and cooked color and tenderness of strip loin steaks (Exp. 1) and the effect of high pH trim on precooked ground beef patties (Exp. 2). In experiment 1, mature bull strip steaks were enhanced to 111% with a LA, sodium bicarbonate, and tap water solution, in comparison to USDA …